Roasted Carrot Salad
Arugula salad with dried cranberries and roasted carrots.CourseSaladCuisineAmericanPrep Time10 minutesCook Time25 minutes0 minutesTotal Time35 minutesServings6 servingsCalories197kcalAuthorLeigh Anne Wilkes
Ingredients
- 10-12 carrots peeled and thinly sliced. About 5 cups
- 1/2 C slivered almonds
- 4 cloves garlic minced
- 1/4 C olive oil
- salt and pepper to taste
- 1 tsp honey
- 1 Tbsp apple cider vinegar
- 1/4 C dried cranberries
- 2-4 C arugula
Instructions
- Preheat oven to 400 degrees.
- Combine carrots, almonds and garlic in a bowl.
- Drizzle with olive oil and stir to coat.
- Season with salt and pepper.
- Spread in single layer on a cookie sheet.
- Bake for 20-30 minutes or until carrots are tender, not mushy.
- Remove and allow to cool to room temperature.
- Mix together honey and vinegar and drizzle over cooled carrots.
- Add in cranberries and more salt and pepper to taste.
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